This recipe for linguine with cepes and trompettes comes from Dominic Chapman, head chef at the Royal Oak in Berkshire.
(Serves 1 - generous portion)
- 125g hand-made linguine
- 75g cepes and trompettes mixed
- 1tsp olive oil
- 15g butter
- 50g diced shallots
- 50 millilitres mushroom sauce
- 10g Parsley
- 10g Chives
- Salt and pepper
- 10g Parmesan cheese
- Mushroom sauce
- 500g mushroom trim
- 1 shallot
- 200 millilitres white wine
- 1 litre stock (chicken, hock or mushroom)
- 1 litre double cream
Clean mushrooms and wash carefully. Fry off mushrooms in three-quarters of the oil and butter until golden brown, for maximum flavour.
Once cooked, allow excess fat to drain off mushrooms on a piece of kitchen paper.
Sweat off shallots in the remaining oil and butter with no colour. Add mushrooms to shallots and mushroom sauce (see below), then reduce to right consistency.
Cook pasta in boiling water for one to two minutes. Drain, then mix with mushrooms and their sauce, add herbs and correct seasoning.
Serve immediately with parmesan cheese and a little olive oil.
For the mushroom sauce, gently fry off all mushroom trimmings with a shallot. Add 200 millilitres of white wine and reduce, add chicken stock or hock stock and reduce. Finish with double cream. Bring to the boil, then pass through a fine sieve and correct seasoning.
- Note: You can also buy dried mushrooms and soak them to create a stock with more mushroom flavour.